In Sault Ste. Marie, a pasty is more than food. It’s memory. It’s family. It’s the Upper Peninsula wrapped in dough and carried through generations.

This week on Total Michigan, Cliff sits down with Heidi and Jeff Ritter, founders of the Yooper Pasty Company, to explore how a small food trailer turned into one of the most beloved gathering places in the Soo. But beneath the story of fresh crusts, rutabaga debates, and sold-out lunch rushes is something deeper: a couple trying to preserve a feeling most people are afraid of losing.

This episode explores:

• Why the pasty means so much to Yooper culture
• The journey from Coast Guard life to entrepreneurship
• How food preserves memory and community
• The deep connection between Michigan history and tradition
• Why some places feel like home the second you walk in

If you’ve ever tasted something that instantly transported you back to childhood, this episode will stay with you.

Links:

951 E Portage Ave

Sault Ste. Marie, MI 49783

Subscribe to our Email Newsletter: https://totalmichigan.com/join/

Find us on Facebook: https://facebook.com/totalmichigan

Watch on YouTube: https://youtube.com/@totalmichigan

Mentioned in this episode:

NWF Ad

Visit Our Sponsor: The National Wildlife Federation Great Lakes Chapter is working hard to protect what Michiganders love and that is our great outdoors. Learn more about threats facing all Michiganders and what the NWF is fighting for at https://nwf.org/greatlakes

And the pasty itself is so traditional.

2

It's such a tradition.

3

It's nostalgia for me, pure soul food.

4

Any time I ch- taste a pasty, it just,

it's like a time machine- It transports

5

you back, and I wanted to have you sitting

in the place where you wanna go back to.

6

that people walk into and

instantly are warm and cozy.

7

Cliff DuVernois: Hello, everyone.

8

Welcome back to Total Michigan, where

we share the stories of dreamers

9

and doers, heart and grit, making

a difference in our communities.

10

I am your host, Cliff DuVernois.

11

Have you ever taken a bite of something

and suddenly you're eight years old,

12

standing in your grandmother's kitchen,

smelling something, tasting something

13

warm that just came out of the oven,

and that tug that's in your heart

14

longing to go back to that moment?

15

In the Upper Peninsula of

Michigan, that food has a name.

16

The pasty.

17

And in Sault Ste.

18

Marie, one woman has made it

her life's work to make sure

19

that that feeling never fades.

20

To explore how they do this, I asked

Heidi and Jeff Ritter one simple question,

21

what exactly is the Yooper Pasty Company?

22

Heidi Ritter: The Yooper Pasty Company

was my idea of just putting my toes

23

in the water and offering pasties to a

community that I didn't think had any.

24

And so I started from the ground up.

25

I figured the easiest way

to go about it was opening a

26

pasty, like, truck or trailer.

27

And little did I know doing that

is actually far harder than just

28

renting a place and starting a

restaurant or a bakery or anything.

29

I really had my work cut out for me, being

that I am not a culinary professional.

30

I went to college to be a teacher.

31

But luckily I am a

trained home ec teacher.

32

Which means I am a professional cook.

33

But it feels like we're ... I really have

always wanted to have a classroom where

34

I could share, like, my personal stuff

and my community and my traditions, and

35

this is kind of my way of doing that.

36

And my students are the employees

we have here, the partners that

37

we have in the community who

come in and help in the kitchen.

38

And so I really do feel like I have

been teaching pasty physically in

39

the kitchen, and historically Just by

making sure everybody knows what it's

40

all about and where it all originated,

41

Jeff Ritter: Yeah, but, uh, she's

selling herself short a little bit.

42

She's an amazing cook.

43

And I'd go as far to say, you

know, her lineage, her heritage,

44

derives from the Copper Country.

45

you know, she has family that,

um, had a pasty shop in Ontonagon.

46

Still does have a pa-

Still ... called Syl's

47

... Heidi Ritter: Syl's Cafe

And, uh, you know- Okay.

48

In, in, in Ontonagon Yeah,

so That is my family as well.

49

Jeff Ritter: But she's, you know, uh,

being from the Outer Banks, uh, you know,

50

I didn't know what a, uh, pasty was.

51

Even the drive up here in northern

Michigan, I was questioning, uh, what

52

direction we were going with this pasty,

or I didn't know how to pronounce it.

53

so- 'Cause they're very

particular about that.

54

They are, very particular.

55

you know, the missus, she has made

pasties for, uh, now decommissioned

56

Coast Guard Cutter PEA ISLAND.

57

We were in Key West, Florida.

58

Uh, she made pasties for the crew.

59

Uh, I remember eating pasty off of,

uh, TTS, in Cuba, just off of Havana.

60

Wow.

61

And, uh, when we were stationed

in Alaska our last tour, she made

62

moose pasties, with the moose that,

uh, we had, harvested, in Alaska,

63

and they were flat-out delicious.

64

So, uh, she has made pasties, makes

amazing food, and now we've been

65

able to offer that, and continue that

tradition for a place in Sault Ste.

66

Marie, which has so much history.

67

Second oldest city in the United States.

68

you know, debatable, but, uh,

still old city, and they deserved,

69

their very own pasty shop, and

Heidi has stepped up to the plate.

70

Done a really good job, so.

71

Cliff DuVernois: So let's take

a step back here for a second.

72

How did you two meet?

73

Heidi Ritter: We met

in Marquette, Michigan.

74

I was finishing up my college

degree, and Jeff had just been

75

stationed there via the Coast Guard.

76

So he had gotten out of boot camp,

maybe did a little other work in the

77

Coast Guard, then ended up stationed in

his first re- real world duty station-

78

Yeah ... at Station Marquette, Michigan.

79

And being from the South with

his twangy accent, that was just-

80

very distracting to me.

81

So I guess I- Yeah that is

initially what brought us together.

82

Jeff Ritter: Yeah, and we actually

attended the same church Oh, okay

83

... um, you know, and I kinda chuckle.

84

Uh, you know, that's where

we get to proudly tell

85

everybody that's where we met.

86

Mm-hmm.

87

Uh, uh, was at church, and, um,

ended up at Bethel Baptist Church.

88

Sweet folks over there.

89

It's where we were wed.

90

Yeah, great place to get your, beginnings,

uh, and your start as a family in

91

the Upper Peninsula of Michigan,

92

Cliff DuVernois: So I, I w- I wanna

explore this a little bit more, 'cause

93

I know with the Coast Guard, they're

gonna ship you all over the place.

94

Mm-hmm.

95

Yes.

96

So Heidi, you were totally comfortable

with being almost a nomad, just going

97

from place to place all this time?

98

Heidi Ritter: Yeah,

that's pretty accurate.

99

It's definitely an interesting lifestyle.

100

It all started when we left Marquette.

101

Jeff whisked me away.

102

We were gone for about 20 years.

103

From Marquette we went to

Washington, DC for four years.

104

Then from Washington, DC we went to Key

West, Florida for two or three years.

105

Then from Key West we went to

Baltimore, Maryland for five years.

106

And from Baltimore, Maryland we went

to Cordova, Alaska for three years.

107

And then we finally got located here.

108

Jeff w- got assigned to be the captain

of the Coast Guard Cutter Buckthorn.

109

And he had a four-year tour?

110

Yeah, three-year tour-

111

Jeff Ritter: Oh, three-year tour ... but

ended up, uh, doing four years, extending.

112

Heidi Ritter: Yep.

113

So- Blessing ... he had his Coast

Guard twilight tour here in Sault Ste.

114

Marie.

115

And it just so worked out that I decided

to start, like, a very strange career

116

that I- decided to invent for myself.

117

And, yeah, so he has since

retired from the Coast Guard.

118

And we are just doing this pasty thing.

119

Jeff Ritter: Yeah, captain a ship one

day and, uh, washing dishes the next.

120

So- Back where we started

121

... Cliff DuVernois: so what is

it about the Coast Guard that

122

made you say, "You know what?

123

I'm gonna make my career out of this"?

124

Jeff Ritter: Well, the

Coast Guard was a blessing.

125

it is, um, uh, 11 mission sets, from

law enforcement to search and rescue, to

126

aids to navigation, all the marine safety

side, uh, t- you know, homeland security.

127

it's has so many mission sets,

that are very noble, causes.

128

There's no greater feeling,

than to save a life.

129

Uh, Especially to be able to do so

here, uh, on the Great Lakes, because

130

the waters can be, pretty tricky.

131

Yes, they can Pretty tricky on the lakes.

132

I think, the Coast Guard, matched up

very well with my personality and,

133

uh, it, it was a blessing to serve,

this country, uh, for 22 years.

134

So very proud.

135

Cliff DuVernois: Well,

thank you for your service.

136

Jeff Ritter: Oh, my pleasure.

137

Cliff DuVernois: With approaching

retirement and you're now trying

138

to figure out where you want

to live, why come to Sault Ste.

139

Marie?

140

Heidi Ritter: I think the biggest

selling point for Sault Ste.

141

Marie is its location to the water.

142

You are always near it.

143

It is always near you.

144

And I'm obsessed with the water.

145

I love being able to see it.

146

I grew up in Marquette where I was

able to see it all over the UP.

147

You're always surrounded by water.

148

And here it is literally running

these huge ships through our town.

149

And that aspect of it has been so

magical because I did not know the

150

freighters like I know the freighters now.

151

Growing up in Marquette,

they'd be at the ore docks.

152

You'd see them on the horizon passing

through, whatever, but not like this.

153

Every day I drive home, I'm

passing right by the locks and

154

there's a different ship every day.

155

I might have seen it

before, I might have not.

156

And it's always amazing

because they are monstrous.

157

Yeah.

158

And they are shipping all

kinds of stuff through here.

159

It's so important what they're doing.

160

It's amazing.

161

that's such a, a massive ... It's

almost like a new building.

162

It creates a new landscape

when you're driving through.

163

The sky- Mm-hmm ... the, the skyline's

always changing in Sault Ste.

164

Marie.

165

Who else can say that?

166

It's really cool to me.

167

Cliff DuVernois: You're a

restaurant serving pasties.

168

Why in the world would you

pick something like that?

169

I mean, I would think like brain

surgery would be something easier

170

than being in the service industry.

171

Where did, where did the idea

for opening up a restaurant-

172

Heidi Ritter: Just the f- the lack of the

hot pasties locally was frustrating to me.

173

So like the stubborn- Finnish girl

that I am- ... I decided that I was

174

gonna bake them for everybody now then.

175

That's gonna be my job.

176

Jeff Ritter: Yeah.

177

I'm not sure why.

178

And that, that's, that's where it started.

179

I don't mean to interrupt.

180

Uh, that, that's where it all

started- I, I- ... uh, making,

181

uh, pasties for friends.

182

Mm-hmm.

183

And, uh, you know, for a,

a get-together down river.

184

Cliff DuVernois: They make

great Christmas presents.

185

Jeff Ritter: They do make

amazing Christmas presents.

186

And, uh- The best gift so it,

it started with, uh, making,

187

uh, pasties for a get-together.

188

And then people started,

uh, banging down our door in

189

Barbeau, asking for more pasties.

190

And so, you know, with her

frustration, uh, that, stubborn

191

Finnish lady, uh, we decided to

step into the food, truck, industry.

192

And, uh, we got a food trailer.

193

And I would watch, uh, and help

the best I could, watch her work so

194

tirelessly- in that small space to,

create 300, 400 pasties that we would

195

set up camp at, the Valley Camp,

parking lot, uh, here in the Soo.

196

Uh, we would sell out in about an hour.

197

So it'd be a week, two weeks

worth of work, 300 to 500 pasties,

198

we would sell out in an hour.

199

And, uh- That's amazing ... it

was a blessing, but it was a lot

200

of work- Yes ... uh, especially

in that, confined small space.

201

And as you know, it takes an army, to,

create a, a, a good pasty, a real pasty.

202

Uh, a fresh pasty.

203

So, um, that was kind of, uh,

the next step in the evolution

204

to opening up a storefront.

205

Uh, the gentleman that, that,

uh, owns this building had come

206

and bought a pasty in line.

207

And he loved it.

208

And he was like, "These are delicious."

209

And, uh, he heard s- a discussion

of some challenges for space.

210

And, uh, he's like, "Have you ever s-

thought about opening a storefront?"

211

And Heidi and I were like, no."

212

But, uh, maybe pipe dreaming-... uh,

because we're a, you know, dedicated

213

military family at the time.

214

And, uh, it wasn't really, um, in our

plans, but, uh, we prayed about it, and,

215

uh, the opportunity fell in our lap.

216

And, uh, here we are, Yooper Pasty

217

Company today.

218

Cliff DuVernois: For our

audience, we're gonna take a quick

219

break and thank our sponsors.

220

When we come back, we're gonna

talk to Jeff and Heidi a bit more

221

about, uh, the little pasty business

they're running here in Sault Ste.

222

Marie.

223

We'll see you after the break.

224

Welcome back to Total Michigan.

225

I'm your host, Cliff DuVernois.

226

Today, I'm sitting with Heidi and

Jeff Ritter of the Yooper Pasty

227

Company located in Sault Ste.

228

Marie.

229

Before the break, we heard how a

stubborn Finnish woman turned a

230

food trailer into a full storefront.

231

And there's a bigger story yet ahead,

one that will change how you see

232

everything that Heidi has built.

233

But before we get to that,

I needed to understand why.

234

Why does this place feel less

like a restaurant and more

235

like my grandmother's house?

236

Here's Jeff with that story.

237

Jeff Ritter: It was about a year,

getting the storefront up and running.

238

you know, I asked the missus

what, direction she wanted to

239

go, aesthetically with the shop.

240

and she, said, "Grandma's house."

241

She, the pasty is so nostalgic-

Yes ... to so many people.

242

And, uh, it reminds them

of the good old days.

243

And so, uh, you know, we went with,

Yooper Deer Camp, back here in the back.

244

And, paid homage to Grandma's house,

um, with antiquated and vi- vintage

245

items, And the kitchen itself, that her

family and I remodeled, it actually,

246

uh, used to be a restaurant here,

uh, in the Sault called Riverside.

247

Oh wow, okay.

248

Uh, in the late, '90s.

249

I think they closed in

'99, shooting from the hip.

250

But, uh, I mentioned the kitchen.

251

We literally had to peel back the Formica.

252

And went in and it was

like, American Pickers.

253

Oh, wow.

254

It was, uh, really cool.

255

Uh, it was like a time capsule.

256

Heidi Ritter: Mm-hmm.

257

And, uh, and- Like a

30-year-old time capsule.

258

Yeah.

259

Yeah.

260

So cool.

261

Jeff Ritter: Uh, and we were able

to salvage some of the equipment.

262

But most, uh, we, uh, had to replace.

263

Heidi Ritter: Bare bones, yeah.

264

Jeff Ritter: We even found a,

poster up topside, that said,

265

"Welcome President Bush, 1999."

266

Wow So, uh, and that

poster's still up there, so.

267

We we kept the Yooper feel and, and,

the ability to, carry on this, uh,

268

culinary tradition here in the UP.

269

But Heidi can speak to the pasty itself.

270

She makes them every day.

271

Cliff DuVernois: Yeah, I do wanna

ex- I do wanna ex- 'cause you, you

272

make the interesting c- interesting

comment about grandma's house.

273

And this, actually, when you walk in

here, it does feel like grandma's house.

274

Like, there isn't, like, a decorating

style, but there's all of these,

275

like, little knick-knacks that you

would almost think that if it was

276

grandma's house, like, you know,

there's a story behind this one, and

277

this was a gift from, you know, my

granddaughter, and this was when your

278

mom was little and she made this for me.

279

That's the kind of feeling

this ha- this place has.

280

Is that what you were going for?

281

Absolutely.

282

Heidi Ritter: Yeah, I'm

kind of a history buff.

283

I love Yooper history, and I have a lot

of mementos from my family that I thought

284

were worth sharing with the community.

285

Like, I have my

grandfather's mining helmet.

286

I have his lunch pail with a pasty inside.

287

I'm honored to be able to

share that with our community.

288

And the pasty itself is so traditional.

289

It's such a tradition.

290

It's nostalgia for me, pure soul food.

291

Any time I ch- taste a pasty, it

just, it's like a time machine-

292

Right ... would bring me back.

293

We had pasties, like,

once a week at school.

294

That's how often I was eating pasties.

295

My mom- Was that, like,

296

Cliff DuVernois: your hot lunch?

297

Heidi Ritter: Hot lunch

would be pasty pie.

298

Absolutely.

299

Oh, that's awesome.

300

I love that.

301

I feel like it was Wednesday,

but I'm not totally sure.

302

for sure, it transports you back,

and I wanted to have you sitting in

303

the place where you wanna go back to.

304

So we've got an ancient TV with

waves going through it and static.

305

Like, I just want to provide a

place that people walk into and

306

instantly are warm and cozy.

307

Cliff DuVernois: Yes.

308

Heidi Ritter: a lot of people think

that maybe they don't like a pasty,

309

or maybe they tried it a long

time ago and they didn't like it.

310

A lot of transplants I'm talking about.

311

Right.

312

True Yoopers know what's up,

But we have a pasty for everyone

313

here, I promise you that.

314

So whether it's the traditional beef,

which is our most popular, and if

315

you're a newbie, I'm going to recommend.

316

Right.

317

Because that is the taste of history.

318

Keeping the past in the

pasty is part of my passion.

319

Cliff DuVernois: Oh, that's kinda cool.

320

Yeah.

321

So if we're talking about then, 'cause

you're ob- obviously you're passionate

322

about this, the recipe that you use to

make them, is that also a family heirloom?

323

Heidi Ritter: Partially

324

Cliff DuVernois: Partially, okay And

part of it- Did you watch a YouTube

325

video and see how to make 'em?

326

Heidi Ritter: No, I just originally had,

like, a recipe, like a standard recipe

327

that was, like, passed down and...

328

Now, my palate is a little different.

329

I know a lot of maybe Finnish

people who came over weren't really

330

interested in using a lot more

than butter, salt, and pepper.

331

And I know F- I know through,

332

Jeff Ritter: She has a, a recipe

from the, uh, uh, Depression era,

333

a family recipe for the crust.

334

but it's i- it's obviously

very Depression era.

335

Heidi Ritter: So, uh, she's had to- Yeah,

the food, the food was poor people food.

336

Yeah Miners food.

337

But it has definitely evolved.

338

pasties came from Cornwall, England.

339

Yooper pasties are not exactly like

Cornish pasties, of course, because we

340

have turned it into something different,

and every single establishment who makes

341

pasties is gonna roll them different.

342

Maybe they'll fold them.

343

Maybe, um, they'll do a crust one

way or, whatever way you, you wanna

344

roll the pasty, um, it's all about

what's inside, and- Right ... we

345

use the traditional ingredients.

346

We do use rutabaga, and we have, uh,

coarsely ground beef in there from

347

our local butcher, and- Nice ... we've

got the potatoes, which is, of

348

course, carries the pasty, right?

349

Yeah.

350

And we've got your onions in there,

and, um- Carrots ... carrots.

351

Cliff DuVernois: The traditional.

352

Heidi Ritter: And that's

your traditional beef pasty.

353

And, um, we decided to branch out a

little bit because some, some people

354

aren't fond of maybe that flavor of pasty.

355

But you can put whatever you want.

356

Now, this is a great debate.

357

Cliff DuVernois: You're kidding me.

358

Heidi Ritter: It is.

359

Uh, there are so many great

debates about a pasty.

360

of course, the flakiness of the crust,

the what way are you making your potato.

361

Is it chopped?

362

Is it diced?

363

Is it, sorry, somebody just walked up.

364

It's okay.

365

so what are you doing with

your potatoes, you know?

366

Are you dicing them?

367

Cliff DuVernois: Are they

frozen from Meijer in a-

368

Heidi Ritter: Sure ... in a bag?

369

And everyb- uh, some people

use canned potatoes, I suppose.

370

But here we're all,

371

Jeff Ritter: everything's

372

Heidi Ritter: fresh.

373

Ev- yep Everything's- Absolutely

374

... Jeff Ritter: yeah, cut

fresh, diced fresh here

375

Heidi Ritter: Can vouch for it.

376

I touch every single one

of the vegetables- Yeah.

377

... that goes through these machines.

378

I'm part of every process.

379

Yes.

380

it is a painstaking process.

381

Yeah, back breaking.

382

And

383

that's why, A lot of people know that

it's kind of when you're assembling

384

pasties, you have to have a lot of people.

385

I started doing it by myself

completely alone, doing every part

386

of the process by hand, not having

m- mechanized equipment at all.

387

So I started, I'm telling you, from

the very ... basic, most basic small

388

business there could a- possibly be.

389

Right.

390

And

391

Jeff Ritter: you, you have to use

a butcher's cleaver, uh, and a

392

hammer, uh, for- To get through

393

Heidi Ritter: rutabaga.

394

Jeff Ritter: Really?

395

If you've ever tried to

chop a rutabaga, uh, yeah.

396

It's

397

Heidi Ritter: like chopping a boulder.

398

Yeah.

399

It's

400

Jeff Ritter: not easy.

401

Heidi Ritter: Holy sweet Moses.

402

I'd ha- Yeah ... no idea.

403

Yeah.

404

Jeff Ritter: It, uh, it

is back-breaking work.

405

Heidi Ritter: Yeah.

406

That's

407

Jeff Ritter: for sure.

408

Heidi Ritter: It really is.

409

You're on your feet for a long time.

410

There's just so many pieces

of the puzzle to put together.

411

You know, dicing all the vegetables,

blanching any that might need

412

to be blanched, putting them

all together, mixing by hand.

413

By hand.

414

We don't have me- mechanized equipment yet

to do, like, the whole process when we're

415

mixing the inside of the pasty together.

416

Right.

417

That's...

418

We have the biggest bowl you've ever seen.

419

And- Hand mix it ... we're getting

in there and mixing it up by hand.

420

And, um- Perfect ... I think

that's still- It's a process

421

there's, there's a lot of love

that gets put into the process.

422

Yes.

423

But, um, it's not easy,

and I think a lot...

424

It's a dying art.

425

Not a lot of people wanna do this anymore.

426

It's hard work.

427

It's

428

Cliff DuVernois: very hard work.

429

So.

430

It is, yeah.

431

We, we, we live in an area where

the production of food is so easy-

432

Mm-hmm ... and you can just get everything

delivered in a bag and just add water

433

to it, and boom, you've got- Oh, sure

434

instant crust.

435

I do wanna go back, 'cause you were

talking before about how, when you first

436

started off your, you know, you were

just making it by yourself, but it's now,

437

it's, it's, it's multiple people process.

438

Mm-hmm.

439

When you were getting ready

to open up this place, that's

440

when you got your diagnosis.

441

Yeah.

442

Heidi Ritter: the, um, the week that

we opened up the doors here at the Uber

443

Pastie Company, I also got diagnosed

with early-stage breast cancer.

444

Now, at the beginning, I

didn't know it was early stage.

445

If anybody gets diagnosed

with cancer, it's devastating.

446

It is.

447

So to even, hmm, move on with

the, the next day to be open

448

now, like, we committed...

449

I comm- made this commitment to open

this business to the community and had

450

poured my heart and soul into it for

months, and then to open and get hit with

451

such a gut punch was really humbling.

452

But at the end of the day, I am healthy.

453

Good.

454

I'm cancer-free.

455

I am a better person for

having gone through it, 100%.

456

I've been given a golden ticket of

knowing what is important in my life now.

457

Yes.

458

and hand in hand have gone my cancer

journey and the pasty journey.

459

So it's been- It's been a long couple

of years, but we've been open year

460

round through all of my surgeries

that lasted almost a year and a half.

461

Right.

462

recovering s- from surgery, getting

back in here and h- just making an

463

infant of a business be able to thrive

through just the adversity of being a

464

small business in a tiny community is

enough, and then adding all that to it.

465

But hon- if I didn't have pasties,

I would've probably been a whole

466

lot more sad and depressed.

467

And since I had my community behind me,

even though m- they didn't know what I

468

was going through, they all had my back.

469

And it's just been, um, a blessing

to be involved with Sault Ste.

470

Marie, no doubt.

471

Cliff DuVernois: that.

472

That's one thing I've noticed about

spending a lot of time in Sault Ste.

473

Marie and collecting these stories here.

474

It really is a one for all,

all for one atmosphere.

475

Everybody is working

together in this community.

476

I'm not saying it's unique.

477

But it's something that I

really feel here in Sault Ste.

478

Marie, and I see it in the eyes when I'm

talking to people that are in the area.

479

Heidi Ritter: I would say it's unique.

480

Jeff Ritter: Yeah.

481

Heidi Ritter: Uh, it is.

482

It is special.

483

It's, it's,

484

Jeff Ritter: it's a blessing here.

485

We've, you know, as we mentioned, uh,

we've been all over the country, from

486

our nation's capital to Baltimore area,

Northern Virginia down to Key West, a- and

487

as far west as, remote Cordova, Alaska.

488

And all those places have so many,

pros and amazing things about them.

489

But, I think there is something

special here in Sault Ste.

490

Marie.

491

The family, the fabric that is here in

the Soo, definitely rallied around us.

492

you know, as Heidi was, battling

cancer, the folks that we did

493

tell and did, did know, uh, were

definitely there to support us.

494

And, uh, and they accepted us

from the beginning as a military

495

family, as a Coast Guard family.

496

you know, we saw big

town, large town barriers.

497

We saw small town barriers,

throughout our career.

498

But here everybody opened,

uh, their arms to us.

499

And, uh, I don't know if it's 'cause

it's a, a, older city, or what's in

500

the water around here, but very nice

people, very sweet people, caring folks.

501

Indeed.

502

you know, we, we might be a decade

behind, uh, some of the larger

503

growing cities, In Michigan.

504

But, uh, there's so much potential here.

505

it's a blessing to live, in the Soo.

506

Cliff DuVernois: If somebody is coming

here for the first time, and I know

507

you m- said before that you recommend

they try the traditional pasty.

508

Mm-hmm.

509

What are some of the new and...

510

'Cause you- you've said something

about experimenting before.

511

I've seen your photos on Facebook.

512

As a non-Yooper, they've

made me drool like crazy.

513

What would be, like, like, what are

your some of your popular pasties?

514

And I use that term loosely.

515

Please don't leave any hate comments.

516

Heidi Ritter: Okay.

517

On the count of three, you

say your f- second favorite.

518

Jeff Ritter: Second favorite?

519

Yeah.

520

Okay.

521

So

522

Heidi Ritter: of course Tradish

is- Yeah, yeah ... number one.

523

Okay.

524

So-

525

Jeff Ritter: Man, I like

all of them ... ooh.

526

This is gonna be tough.

527

Okay.

528

Heidi Ritter: Pick a favorite.

529

All right.

530

One, two, three.

531

Spicy.

532

Breakfast.

533

Jeff Ritter: There you go.

534

Heidi Ritter: So we've got, uh

535

... Jeff Ritter: I love all of them.

536

They're all so delicious.

537

They're homemade.

538

You can't get stuff like this,

like all this homemade food.

539

Cliff DuVernois: So tell us a little bit

about the pasty that you recommended.

540

Was the breakfast one you said?

541

Yeah.

542

Yes.

543

Talk to us about that.

544

Heidi Ritter: I love the breakfast.

545

Oh, I love the breakfast one.

546

Um- Me too ... and also, but when

we talk about the breakfast one, I'm

547

gonna have to talk about something that

also will get people maybe enraged.

548

Gravy.

549

Okay?

550

Cliff DuVernois: Oh, my goodness.

551

Yeah.

552

Jeff Ritter: I know.

553

Yeah.

554

I can't believe- Yes ... we

haven't touched on this yet.

555

I know.

556

Uh, we've tiptoed around the, uh,

East, West, gravy, ketchup, discussion.

557

Heidi Ritter: Debate.

558

The great debate.

559

Debate.

560

Yeah.

561

' Cliff DuVernois: Cause I was

told even if you put gravy on a

562

pasty, it's no longer a pasty.

563

Heidi Ritter: Yeah.

564

Some...

565

Okay.

566

You know what?

567

Cliff DuVernois: But

568

Jeff Ritter: not to, not

to the folks in the Sault.

569

Not to the folks in the Sault.

570

I mean, we're, our close

proximity, to Canada.

571

I mean, it's, um, the

poutine, uh- Oh, yeah.

572

That's good Yeah is definitely,

um, in the Twin Saults.

573

Yeah.

574

So- They love their

575

Heidi Ritter: gravy on this

side of the Upper Peninsula.

576

Uh- Indeed.

577

We sell it, we sell it

by the jar sometimes.

578

We sell- Oh,

579

Cliff DuVernois: nice

580

Heidi Ritter: Yeah ... all,

all sorts of gravy.

581

So good.

582

In fact, we ran out before we

started this discussion . Yeah.

583

So anybody who enters the door is

going to be very sad because- Yeah

584

I'm sensing a recurring theme already

now ... most people order gravy.

585

Yes.

586

Yeah.

587

Yeah,

588

Jeff Ritter: yeah.

589

Heidi Ritter: But the breakfast

pasty is, like, a close second

590

because it's got cheese in it.

591

Jeff Ritter: Cheddar cheese.

592

Mm.

593

Heidi Ritter: Yeah.

594

And I love cheese.

595

Yeah.

596

I love cheese.

597

Yeah.

598

Yeah.

599

So it's got a breakfast sausage, potato,

scrambled egg, onion, cheddar cheese.

600

Yeah.

601

Am I missing anything?

602

I don't think so.

603

I think that's it.

604

What a pasty.

605

Wrapped in, in the

traditional pasty crust.

606

So good.

607

And you have the option of getting

a side of homemade- Sausage gravy

608

... Jeff Ritter: sausage gravy.

609

So good.

610

Heidi Ritter: Like the kind you

put on biscuits and gravy, right?

611

Yes.

612

Yeah.

613

I love that.

614

Jeff Ritter: That's a

great idea actually Yeah.

615

They are phenomenal.

616

Heidi Ritter: It's so good-

Right ... in fact, that it could

617

be a problem if I let it be- Yeah

618

but I don't.

619

Jeff Ritter: We, we really try

to branch out I treat myself.

620

Everybody's palates are different.

621

you know, so, uh, obviously the

traditional, traditional is amazing.

622

But we definitely tried to branch out and-

Yeah ... uh, please everybody's palates.

623

Mm-hmm.

624

Sure.

625

So we got the breakfast, the spicy-

626

Heidi Ritter: Spicy beef, huge

favorite for a lot of people.

627

If you want, like, uh, it's got some

heat in it, but it's a medium heat.

628

That's like a traditional pasty plus

some sriracha sauce and jalapeno.

629

Yeah.

630

And then we have- It's so

good ... a veggie pasty, which

631

is homage to my favorite pasty

from Jean K's Pasty in Marquette.

632

That was my number one college lunch

go-to was Jean K's veggie pasty.

633

And so I actually-

634

Jeff Ritter: We actually have

some of their, uh, equipment.

635

Heidi Ritter: We do.

636

Oh, really?

637

Yep.

638

We sure do.

639

Okay.

640

We were able to purchase that from them.

641

Uh,

642

Jeff Ritter: side note, yeah.

643

Heidi Ritter: Mm-hmm.

644

that pasty I kind of modified.

645

And so we've got a beautiful

veggie pasty with cream cheese

646

in it, the cream cheese part.

647

Some people- Yes

648

some people wonder why.

649

I wonder why not.

650

That is...

651

The cream cheese- Yeah ... come-

it's my favorite part.

652

I'm a meat and potatoes guy.

653

My favorite part.

654

Jeff Ritter: But I'm telling

you, the veggie is phenomenal.

655

Really?

656

Okay.

657

Very.

658

It's so good.

659

Yeah.

660

So good.

661

Heidi Ritter: So the chicken pot pie

pasty i- was a new invention last year.

662

Jeff Ritter: Was it a hit?

663

It was a hit, and they

were, they are delicious.

664

Uh, it actually, is like a

chicken pot pie, in a pasty.

665

Mm-hmm.

666

And e- everybody agrees here,

Heidi's crust is phenomenal.

667

See, I- It

668

Cliff DuVernois: is top-notch ... I would

actually argue when it comes to pie- Yeah

669

... comes to pasty, crust is like 50%.

670

Oh, absolutely.

671

Mm-hmm.

672

Easily, hands down.

673

People think of it as some kind

of a container or, you know,

674

something else just to hold it.

675

But for me, if you can't get the,

the crust right, it doesn't even...

676

I, I mean, literally you'd have

to scrape it out and just leave-

677

Right ... the shell behind.

678

Yeah.

679

Yeah.

680

So kudos to you for having

a great-tasting crust.

681

Heidi Ritter: Yeah.

682

Jeff Ritter: Yes.

683

Yeah, and that's half the battle.

684

And the chicken pot pie comes

with a, uh, you know, again, we're

685

on the East End, so gravy folks.

686

So we come with a, uh, a chicken gravy.

687

Heidi Ritter: A cheesy chicken gravy.

688

Yeah.

689

Cheesy chicken gravy.

690

Yeah.

691

So.

692

it's been very popular this, this winter.

693

Perfect.

694

Jeff Ritter: Yeah, and we even moved into

the, uh, we have some seasonal pasties.

695

and then we had the, uh,

pepperoni and cheese and sausage.

696

Mm-hmm.

697

So, uh, we tried to break into

the, uh, Italian, pizza game.

698

Right.

699

Uh, and, and, uh, homemade marinara

sauces- Yes ... with those.

700

Uh, they're house-made, uh, so delicious.

701

Homemade ranch dressing.

702

You know, we've done other

seasonal pasties, like a, a

703

buffalo chicken, uh, pasty.

704

Ooh.

705

And, uh- Ooh, yeah ... you know, St.

706

Paddy's Day coming up in 2026, we'll

bring back the Reuben, Reuben pasty.

707

Mm-hmm.

708

I'm a sucker for Reuben.

709

Me too.

710

Heidi Ritter: We all are.

711

Yes.

712

So,

713

Jeff Ritter: And, and

I'm not a Reuben snob.

714

But I am rotund, so, uh- when I go

to, uh, get a Re- a Reuben, I wanna...

715

There's some criteria, you know?

716

Gotta make sure there's some sauerkraut.

717

Yes.

718

Plenty of Thousand Island dressing.

719

So we make sure that in our

Reuben pasties they are saturated.

720

Yeah.

721

Uh, not oversaturated, but saturated with,

uh, plenty of sauce, and, uh, comes with

722

some on the side, and it's delicious.

723

Sure.

724

And then we've also, uh, branched

out into dessert pasty game.

725

Uh, we've done, what, Heidi?

726

Uh, triple berry, uh, strawberry rhubarb.

727

Strawberry rhubarb.

728

Ooh.

729

And what else?

730

Heidi Ritter: We've done

apple, a caramel apple.

731

Jeff Ritter: Yeah.

732

Heidi Ritter: Cherry.

733

Jeff Ritter: Yeah, we've done cherry,

and, uh, we've also done blueberry.

734

Yes, you have.

735

Yeah, that was- Yeah

736

the latest

737

Cliff DuVernois: Sure.

738

And if somebody does wanna come

and check you out, stop by, grab

739

a pasty, how can they find you?

740

How can they connect with you?

741

Heidi Ritter: Well, you can find

us here in Sault Ste Marie down on

742

Portage Avenue at 951 East Portage,

across from Quality Automotive.

743

And on the side of the building it

does say "Soo Locks Campground",

744

which is right next to us.

745

And so you can find us in town.

746

If you wanna give us a call,

747

You can find us on the interwebs.

748

We are on Facebook, Instagram,

TikTok Yooper Pasty Co.

749

is our handle.

750

So Yooper Pasty Co.

751

on Facebook and Instagram.

752

Cliff DuVernois: Thank you so

much for taking time to chat

753

with us today, Jeff and Heidi.

754

Really do appreciate it.

755

Jeff Ritter: Oh, Cliff, thank you, buddy.

756

We're big fans.

757

Woo, yay.

758

Uh, love Total Michigan, and, uh,

very thankful for the opportunity.

759

You do an amazing-

Absolutely ... job, buddy.

760

Thanks

761

Heidi Ritter: for driving all the way up.

762

Jeff Ritter: Yeah.

763

And, you know, the Soo deserves

any spotlight that we- I

764

agree ... can shine on it.

765

Yeah.

766

You know?

767

It's a great place.

768

Amazing people.

769

Come check us out in, uh,

Original Hockey Town, USA.

770

Sault Ste Marie, Michigan.

771

Cliff DuVernois: Heidi took something

precious, a memory of her grandmother,

772

the smell of something warm from the

oven, the feeling of being completely

773

at home, and decided that the rest

of us deserve to feel that as well.

774

The pasty, a treat, a tradition,

powered by the stubborn belief that

775

some things should never change,

even when life makes it hard.

776

And in Sault Ste.

777

Marie, a community wrapped its

arms around her and her family.

778

And every day, she and her family

wrap their arms right back,

779

one pasty, one smile at a time.

780

My name is Cliff DuVernois,

and we are Total Michigan.